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Zhang CX, Wang XH, Xue CY, Chen Y, Zhang ZN, Ma YX, Wang XD, Liu HM, Zeng MM. Simultaneous mitigation of heterocyclic aromatic amines and advanced glycation end products in roasted beef patties by plasma-activated water: Effects and mechanisms. Food Chem 2024; 456:140003. [PMID: 38876064 DOI: 10.1016/j.foodchem.2024.140003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 05/23/2024] [Accepted: 06/05/2024] [Indexed: 06/16/2024]
Abstract
Heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) are hazardous substances produced when food is heated. In this study, the ability of plasma-activated water (PAW) to simultaneously mitigate production of HAAs and AGEs in roasted beef patties was investigated. Assays of free radicals, lipid peroxidation, and active carbonyls were used to analyze the mechanisms. PAW treatment decreased the contents of free HAAs, free AGEs, bound HAAs, and bound AGEs to 12.65 ng/g, 0.10 μg/g, 297.74 ng/g, and 4.32 μg/g, with the inhibition rates of 23.88%, 23.08%, 11.02%, and 8.47%, respectively. PAW treatment decreased HAAs and AGEs and mitigated their increase during storage. The decrease of HAAs and AGEs in PAW-treated samples was correlated with the enhancement of antioxidant capacity. The increase of free radical scavenging ability by PAW treatment led to the decrease of lipid peroxidation and the decrease of active carbonyls, HAAs, and AGEs in meat products.
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Affiliation(s)
- Chen-Xia Zhang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Huan Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Chao-Yi Xue
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ze-Ning Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yu-Xiang Ma
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
| | - Mao-Mao Zeng
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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2
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Karthik C, Mavelil-Sam R, Thomas S, Thomas V. Cold Plasma Technology Based Eco-Friendly Food Packaging Biomaterials. Polymers (Basel) 2024; 16:230. [PMID: 38257029 PMCID: PMC10821393 DOI: 10.3390/polym16020230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/04/2024] [Accepted: 01/07/2024] [Indexed: 01/24/2024] Open
Abstract
Biopolymers have intrinsic drawbacks compared to traditional plastics, such as hydrophilicity, poor thermo-mechanical behaviours, and barrier characteristics. Therefore, biopolymers or their film modifications offer a chance to create packaging materials with specified properties. Cold atmospheric plasma (CAP) or Low temperature plasma (LTP) has a wide range of applications and has recently been used in the food industry as a potent tool for non-thermal food processing. Though its original purpose was to boost polymer surface energy for better adherence and printability, it has since become an effective technique for surface decontamination of food items and food packaging materials. These revolutionary innovative food processing methods enable the balance between the economic constraints and higher quality while ensuring food stability and minimal processing. For CAP to be considered as a viable alternative food processing technology, it must positively affect food quality. Food products may have their desired functional qualities by adjusting the conditions for cold plasma formation. Cold plasma is a non-thermal method that has little effects on the treated materials and is safe for the environment. In this review, we focus on recent cold plasma advances on various food matrices derived from plants and animals with the aim of highlighting potential applications, ongoing research, and market trends.
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Affiliation(s)
- Chandrima Karthik
- Department of Mechanical and Materials Engineering, University of Alabama at Birmingham (UAB), Birmingham, AL 35294, USA;
| | - Rubie Mavelil-Sam
- College of Science and Engineering, James Cook University, Townsville, QLD 4811, Australia;
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, India;
| | - Sabu Thomas
- School of Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam 686560, India;
- Trivandrum Engineering Science and Technology Research Park (TrEST), Thiruvananthapuram 695016, India
| | - Vinoy Thomas
- Department of Mechanical and Materials Engineering, University of Alabama at Birmingham (UAB), Birmingham, AL 35294, USA;
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Zeraat Pisheh F, Falah F, Sanaei F, Vasiee A, Zanganeh H, Tabatabaee Yazdi F, Ibrahim SA. The Effect of Plasma-Activated Water Combined with Rosemary Extract ( Rosmarinus officinalis L.) on the Physicochemical Properties of Frankfurter Sausage during Storage. Foods 2023; 12:4022. [PMID: 37959142 PMCID: PMC10649294 DOI: 10.3390/foods12214022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/13/2023] [Accepted: 10/26/2023] [Indexed: 11/15/2023] Open
Abstract
This study investigated the impact of plasma-activated water (PAW) and rosemary extract on the bacterial inactivation and quality attributes of Frankfurter sausages during a 6-day storage period. The antibacterial activity, total phenol content (TPC), and total flavonoid content (TFC) of the rosemary extract were evaluated. The TPC of the rosemary extract was 89.45 mg gallic acid/g dry weight, while the TFC was 102.3 mg QE/g dry weight. Even at low concentrations, the rosemary extract effectively inhibited the growth of all the tested pathogens using the Well Diffusion Agar method (WDA). The sausages were treated with different concentrations of PAW and rosemary extract and stored for 1 and 6 days. Sample B (100% rosemary extract + PAW treatment) showed the greatest reduction in microbial load and was selected for further analysis. Throughout the storage period, Sample B exhibited no significant changes in pH, moisture content, textural parameters, or sensory evaluation compared to the control group. However, the hardness and color parameters (L*, a*) of Sample B decreased, while the TBARS value increased after 6 days of storage. The combination of PAW and rosemary extract, particularly Sample B, effectively inhibited bacterial growth in the Frankfurter sausages without compromising most quality attributes. Some changes in hardness, color, and lipid oxidation were observed over the extended storage period.
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Affiliation(s)
- Fatemeh Zeraat Pisheh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Fereshteh Falah
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Sanaei
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Alireza Vasiee
- Research Institute of Food Science and Technology (RIFST), Mashhad 91895-157356, Iran;
| | - Hossein Zanganeh
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Farideh Tabatabaee Yazdi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran (F.F.); (H.Z.)
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
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Cold plasma as a pre-treatment for processing improvement in food: A review. Food Res Int 2023; 167:112663. [PMID: 37087253 DOI: 10.1016/j.foodres.2023.112663] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/13/2023] [Accepted: 03/05/2023] [Indexed: 03/17/2023]
Abstract
Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems.
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Hui T, Fang Z, Ma Q, Hamid N, Li Y. Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam. Meat Sci 2022; 196:109046. [DOI: 10.1016/j.meatsci.2022.109046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/07/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022]
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Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma. Foods 2022; 11:foods11162523. [PMID: 36010523 PMCID: PMC9407259 DOI: 10.3390/foods11162523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 11/16/2022] Open
Abstract
This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.
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de Melo TF, Rocha LC, Silva RP, Pessoa RS, Negreiros AMP, Sales Júnior R, Tavares MB, Alves Junior C. Plasma–Saline Water Interaction: A Systematic Review. MATERIALS 2022; 15:ma15144854. [PMID: 35888319 PMCID: PMC9324451 DOI: 10.3390/ma15144854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 06/28/2022] [Accepted: 07/08/2022] [Indexed: 11/16/2022]
Abstract
Plasma–liquid interaction research has developed substantially in recent years due, mostly, to the numerous applications of cold atmospheric plasma (CAP). Plasma–liquid interactions are influenced by the concentrations of the ionic species present in the liquid environment, and few studies have paid attention to saline water, which generally mediates the reactions in many plasma applications. Therefore, the present review aims to explore the main results and the influence of variables on the modification of properties of saline water by CAP sources following the guidelines of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). The searches were carried out in the Scopus, Science Direct, and Web of Science databases, resulting in the inclusion of 37 studies. The main effects of the interaction between CAP and saline water are (i) the production of reactive oxygen and nitrogen species (RONS); (ii) the increase in conductivity and decrease in pH, directly proportional to the increase in discharge voltage; (iii) and the effective area of interaction and the shortest distance between electrode and solution. Other effects are the localized evaporation and crystallization of salts, which make the interaction between plasma and saline water a promising field in the development of technologies for desalination and improvement of liquid properties.
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Affiliation(s)
- Tatiane Fonseca de Melo
- Laboratorio de Plasma Aplicação na Agricultura, Departamento de Ciências Exatas e Naturais, Saúde e Meio Ambiente—Labplasma, Universidade Federal Rural do Semiárido, Mossoró 59625-900, Brazil; (L.C.R.); (R.P.S.); (C.A.J.)
- Correspondence:
| | - Lucas Cabral Rocha
- Laboratorio de Plasma Aplicação na Agricultura, Departamento de Ciências Exatas e Naturais, Saúde e Meio Ambiente—Labplasma, Universidade Federal Rural do Semiárido, Mossoró 59625-900, Brazil; (L.C.R.); (R.P.S.); (C.A.J.)
| | - Rútilo Pereira Silva
- Laboratorio de Plasma Aplicação na Agricultura, Departamento de Ciências Exatas e Naturais, Saúde e Meio Ambiente—Labplasma, Universidade Federal Rural do Semiárido, Mossoró 59625-900, Brazil; (L.C.R.); (R.P.S.); (C.A.J.)
| | - Rodrigo Sávio Pessoa
- Laboratório de Plasmas e Processos, Instituto Tecnológico de Aeronáutica, São José dos Campos 12228-900, Brazil;
| | - Andreia Mitsa Paiva Negreiros
- Departamento de Ciências Agronômicas e Florestais, Universidade Federal Rural do Semi-Árido, Mossoro 59625-900, Brazil; (A.M.P.N.); (R.S.J.); (M.B.T.)
| | - Rui Sales Júnior
- Departamento de Ciências Agronômicas e Florestais, Universidade Federal Rural do Semi-Árido, Mossoro 59625-900, Brazil; (A.M.P.N.); (R.S.J.); (M.B.T.)
| | - Moisés Bento Tavares
- Departamento de Ciências Agronômicas e Florestais, Universidade Federal Rural do Semi-Árido, Mossoro 59625-900, Brazil; (A.M.P.N.); (R.S.J.); (M.B.T.)
| | - Clodomiro Alves Junior
- Laboratorio de Plasma Aplicação na Agricultura, Departamento de Ciências Exatas e Naturais, Saúde e Meio Ambiente—Labplasma, Universidade Federal Rural do Semiárido, Mossoró 59625-900, Brazil; (L.C.R.); (R.P.S.); (C.A.J.)
- Programa de Pós-Graduação em Engenharia Mecânica, Universidade Federal do Rio Grande do Norte, Natal 59078-970, Brazil
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8
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Luo J, Xu W, Liu Q, Zou Y, Wang D, Zhang J. Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Plasma-Activated Water for Food Safety and Quality: A Review of Recent Developments. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19116630. [PMID: 35682216 PMCID: PMC9180626 DOI: 10.3390/ijerph19116630] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 11/17/2022]
Abstract
Plasma-activated water (PAW) has received a lot of attention lately because of its antibacterial efficacy and eco-friendly nature. Compared to traditional disinfectants, this novel and intriguing option has a high disinfectant capacity while causing little to no modifications to the foodstuffs. Until now, PAW has successfully demonstrated its effectiveness against a broad range of microorganisms on a wide variety of food items. Though the efficacy of PAW in microbial reduction has been extensively reviewed, a relatively significant issue of food quality has been largely overlooked. This review aims to summarize the current studies on the physicochemical characteristics and antimicrobial potential of PAW, with an in-depth focus on food quality and safety. According to recent studies, PAW can be a potential microbial disinfectant that extends the shelf life of various food products, such as meat and fish products, fruits and vegetables, cereal products, etc. However, the efficacy varies with treatment conditions and the food ingredients applied. There is a mixed opinion about the effect of PAW on food quality. Based on the available literature, it can be concluded that there has been no substantial change in the biochemical properties of most of the tested food products. However, some fruits and vegetables had a higher value for the enzyme superoxide dismutase (SOD) after PAW treatment, while only a few demonstrated a decrease in the Thiobarbituric acid reactive substances (TBARS) value. Sensory properties also showed no significant difference, with some exceptions in meat and fish products.
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10
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Imran M, Liu Y, Shafiq S, Abbas F, Ilahi S, Rehman N, Ahmar S, Fiaz S, Baran N, Pan S, Mo Z, Tang X. Transcriptional cascades in the regulation of 2-AP biosynthesis under Zn supply in fragrant rice. PHYSIOLOGIA PLANTARUM 2022; 174:e13721. [PMID: 35598224 DOI: 10.1111/ppl.13721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/01/2022] [Accepted: 05/19/2022] [Indexed: 06/15/2023]
Abstract
Transcription factors (TFs) regulate gene expression to control certain genetic programs, such as growth and development, phytohormone regulation, and environmental stresses. 2-acetyl-1-pyrroline (2-AP) is the key element involved in aroma biosynthesis pathway, and the application of micronutrients can increase the 2-AP levels. However, little is known about the micronutrient-induced TFs involved in 2-AP biosynthesis. Here, we identify a number of TF families in two fragrant rice varieties, "Meixiangzhan-2" (M) and "Xiangyaxiangzhan" (X), in response to Zinc (Zn) application through transcriptomic analysis. A total of ~678 TFs were identified and grouped into 26 TF families, each of which was found to be involved in numerous signaling pathways. The WRKY TF family was found to be the most abundant, followed by bHLH and MYB. Furthermore, members of the WRKY, bHLH, MYB, ERF, HSF, MADS-box, NFY, and AP2 TF families were significantly upregulated and may be involved in the transcriptional regulation of aroma biosynthesis. In brief, this study enhances our understanding of the molecular mechanism of 2-AP biosynthesis and highlights the key TFs potentially involved in the production of aroma in fragrant rice.
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Affiliation(s)
- Muhammad Imran
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou, People's Republic of China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, People's Republic of China
| | - Yanhua Liu
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou, People's Republic of China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, People's Republic of China
| | - Sarfraz Shafiq
- Department of Anatomy and Cell Biology, University of Western Ontario, London, Ontario, Canada
| | - Farhat Abbas
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops-South China, College of Horticulture, South China Agricultural University, Guangzhou, People's Republic of China
| | - Sara Ilahi
- Institute of Agricultural Economics and Development, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Naveed Rehman
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou, People's Republic of China
| | - Sunny Ahmar
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sajid Fiaz
- Department of Plant Breeding and Genetics, The University of Haripur, Khyber Pakhtunkhwa, Pakistan
| | - Nurettin Baran
- Bitkisel Uretim ve Teknolojileri Bolumu, Uygulamali Bilimler Faku Itesi, Mus Alparslan Universitesi, Mus, Turkey
| | - Shenggang Pan
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou, People's Republic of China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, People's Republic of China
| | - Zhaowen Mo
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou, People's Republic of China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, People's Republic of China
| | - Xiangru Tang
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou, People's Republic of China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou, People's Republic of China
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11
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Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Rogers EJ, McGuire L, Longstaffe FJ, Clerc J, Kunkel E, Fraser E. Relating wing morphology and immune function to patterns of partial and differential bat migration using stable isotopes. J Anim Ecol 2022; 91:858-869. [PMID: 35218220 DOI: 10.1111/1365-2656.13681] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 01/26/2022] [Indexed: 11/28/2022]
Abstract
Migration is energetically expensive and is predicted to drive similar morphological adaptations and physiological trade-offs in migratory bats and birds. Previous studies suggest that fixed traits like wing morphology vary among species and individuals according to selective pressures on flight, while immune defenses can vary flexibly within individuals as energy is variably reallocated throughout the year. We assessed intraspecific variation in wing morphology and immune function in silver-haired bats (Lasionycteris noctivagans), a species that follows both partial and differential migration patterns. We hypothesized that if bats experience energy constraints associated with migration, then wing morphology and immune function should vary based on migratory tendency (sedentary or migratory) and migration distance. We predicted that long-distance migrants would have reduced immune function and more migration-adapted wing shapes compared to resident or short-distance migrating bats. We estimated breeding latitude of spring migrants using stable hydrogen isotope techniques. Our sample consisted primarily of male bats, which we categorized as residents, long-distance northern migrants, short-distance northern migrants, and southern migrants (apparent breeding location south of capture site). Controlling for individual condition and capture date, we related wing characteristics and immune indices among groups. Some, but not all, aspects of wing form and immune function varied between migrants and residents. Long-distance northern migrants had larger wings than short-distance northern migrants and lower wing loading than southern migrants. Compared with resident bats, short-distance northern migrants had reduced IgG while southern migrants had heightened neutrophils and neutrophil-to-lymphocyte ratios. Body fat, aspect ratio, wing tip shape, and bacteria killing ability did not vary with migration status or distance. In general, male silver-haired bats do not appear to mediate migration costs by substantially downregulating immune defenses or to be under stronger selection for wing forms adapted for fast, energy-efficient flight. Such phenotypic changes may be more adaptive for female silver-haired bats, which migrate farther and are more constrained by time in spring than males. Adaptations for aerial hawking and the use of heterothermy by migrating bats may also reduce the energetic cost of migration and the need for more substantial morphological and physiological trade-offs.
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Affiliation(s)
- Elizabeth J Rogers
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, USA.,Organismic and Evolutionary Biology Program, University of Massachusetts, Amherst, MA, USA
| | - Liam McGuire
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, USA.,Department of Biology, University of Waterloo, Waterloo, ON, Canada
| | - Fred J Longstaffe
- Department of Earth Sciences, The University of Western Ontario, London, ON, Canada
| | - Jeff Clerc
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, USA.,Normandeau Associates Inc, Gainesville, FL, USA
| | - Emma Kunkel
- Department of Biological Sciences, Texas Tech University, Lubbock, TX, USA
| | - Erin Fraser
- Environmental Science Program, Memorial University of Newfoundland (Grenfell Campus), Corner Brook, NL, Canada
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Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules 2022; 27:molecules27030601. [PMID: 35163870 PMCID: PMC8838924 DOI: 10.3390/molecules27030601] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/21/2022] Open
Abstract
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.
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14
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Stoica M, Antohi VM, Alexe P, Ivan AS, Stanciu S, Stoica D, Zlati ML, Stuparu-Cretu M. New Strategies for the Total/Partial Replacement of Conventional Sodium Nitrite in Meat Products: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02744-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Mizoi K, Rodríguez-González V, Sasaki M, Suzuki S, Honda K, Ishida N, Suzuki N, Kuchitsu K, Kondo T, Yuasa M, Fujishima A, Teshima K, Terashima C. Interactions between pH, reactive species, and cells in plasma-activated water can remove algae. RSC Adv 2022; 12:7626-7634. [PMID: 35424714 PMCID: PMC8982187 DOI: 10.1039/d1ra07774k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Accepted: 03/01/2022] [Indexed: 12/01/2022] Open
Abstract
Lightning strikes cause nitrogen to dissolve in water and form reactive nitrogen and oxygen species, which form natural fertilizers that can be absorbed through plant roots. Such processes during rainstorm events can be simulated by applying plasma to a solution. Plasma-activated water (PAW) has great potential as a source of various dissolved reactive chemical species. Different mixtures of species are produced using different solution compositions. Here, basil seeds were grown in PAW to prevent blooms of Chlorella vulgaris and ion chromatography and UV-vis spectroscopy were used to quantify reactive ions. NO2−, NO3−, and H2O2 were found to be key to the antialgal effect. Secondary reactive ions such as peroxynitrite (ONOO−, ONOOH) were also involved. The antialgal effect was strongly related to the pH around the algal cells. Acidification was predominantly caused by the generation of NO2− and H2O2. After two weeks monitoring basil growth, the antifungal properties were preserved, few reactive oxygen species formed in the plasma zone, and only reactive nitrogen species were transformed into reactive peroxynitrite ions. The pH around the cells was determined using an iridium oxide microelectrode. The PAW antialgal mechanism depended on acidic conditions (pH 2.2, at which peroxynitrite can be generated) under which ONOOH penetrated the algal cell membranes, destroying the cells and preventing growth. This practical and sustainable PAW process allows a surprising amount of fertilizer to be generated with an antialgal effect that could be used in various eco-friendly agricultural processes under ambient conditions. PAW is effective in inactivating microorganisms. We have measured a local pH to reveal the mechanism of algicidal effect in PAW. This is because protons pumped from the cell generate peroxynitrite around the cell to generate an acidic region.![]()
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Affiliation(s)
- Ken Mizoi
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Vicente Rodríguez-González
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), División de Materiales Avanzados, Camino a La Presa San José 2055, Lomas 4a. Sección 78216, San Luis Potosí, Mexico
| | - Mao Sasaki
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Shoki Suzuki
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Kaede Honda
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Naoya Ishida
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Norihiro Suzuki
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Kazuyuki Kuchitsu
- Department of Applied Biological Science, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Takeshi Kondo
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Makoto Yuasa
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Akira Fujishima
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
| | - Katsuya Teshima
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Research Initiative for Supra-Materials, Shinshu University, Nagano 380-8553, Japan
| | - Chiaki Terashima
- Department of Pure and Applied Chemistry, Faculty of Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Research Center for Space System Innovation, Research Institute for Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
- Research Initiative for Supra-Materials, Shinshu University, Nagano 380-8553, Japan
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Hemmati V, Garavand F, Khorshidian N, Cacciotti I, Goudarzi M, Chaichi M, Tiwari BK. Impact of cold atmospheric plasma on microbial safety, total phenolic and flavonoid contents, antioxidant activity, volatile compounds, surface morphology, and sensory quality of green tea powder. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101348] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC-Accurate Mass Spectrometry. Foods 2021; 10:foods10092018. [PMID: 34574128 PMCID: PMC8468586 DOI: 10.3390/foods10092018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/21/2021] [Accepted: 08/24/2021] [Indexed: 11/16/2022] Open
Abstract
The volatile profile of raw beef contains vital information related to meat quality and freshness. This qualitative study examines the effect of packaging system on the formation and release of volatile organic compounds (VOCs) from raw beef over time, relative to the packaging best before date (BBD). The three packaging systems investigated were modified atmospheric packaging, vacuum packaging, and cling-wrapped packaging. Porterhouse steak samples with the same BBD were analysed from 3 days before to 3 days after the BBD. VOCs were detected via preconcentration using solid-phase microextraction combined with gas chromatography–accurate mass quadrupole time-of-flight mass spectrometry. In total, 35 different VOCs were tentatively identified. Interestingly, there was no clear relationship of the VOCs detected between the three packaging systems, with only carbon disulphide and acetoin, both known volatiles of beef, detected in all three. This is the first study to investigate the effects of commercial packaging systems on VOC formation; it provides an understanding of the relationship of VOCs to the BBD that is essential for the development of on-pack freshness and quality sensors.
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Chen R, Zhang D, Liu H, Wang Z, Hui T. Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment. Foods 2021; 10:foods10061234. [PMID: 34071715 PMCID: PMC8229768 DOI: 10.3390/foods10061234] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 12/13/2022] Open
Abstract
Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.
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Affiliation(s)
- Ruixia Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Huan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Teng Hui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (R.C.); (D.Z.); (H.L.); (Z.W.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: ; Tel.: +86-10-62818740; Fax: +86-10-62818740
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19
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Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102649] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Abstract
Abstract
Purpose of Review
Curing—the treatment of meat products with nitrite and nitrate—is controversially discussed by consumers, as increased consumption of cured foods might negatively influence human health.
Recent Findings
However, omitting of curing chemicals might reduce microbiological safety, thereby increasing the risk to consumer health. Also, besides the addition of nitrate/nitrite, meat products are additionally preserved within the hurdle principle by other methods such as chilling, ripening, or heating.
Summary
The present article focuses on the addition of plants/plant extracts or plasma-treated water as nitrate sources and the direct treatment of meat products with plasma for nitrate generation. With regard to color and microbial safety of cured meat products, which are relevant to the consumers, promising results were also obtained with the alternative curing methods. Nonetheless, it is doubtful to what extent these methods are viable alternatives, as the curing chemicals themselves and not their origin are problematic for consumer health.
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21
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Pisinov B, Ivanović S, Živković D, Vranić D, Stajić S. Profile of volatile compounds in frankfurters from culled goat meat during cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15410] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Boris Pisinov
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Snežana Ivanović
- Department of Food Safety Institute of Veterinary Medicine of Serbia Belgrade Serbia
| | - Dušan Živković
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
| | - Danijela Vranić
- Department of Chemical and Physical‐Chemical Research Institute of Meat Hygiene and Technology Belgrade Serbia
| | - Slaviša Stajić
- Faculty of Agriculture, Department of Animal Source Food Technology University of Belgrade Belgrade Serbia
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Herianto S, Hou CY, Lin CM, Chen HL. Nonthermal plasma-activated water: A comprehensive review of this new tool for enhanced food safety and quality. Compr Rev Food Sci Food Saf 2020; 20:583-626. [PMID: 33443805 DOI: 10.1111/1541-4337.12667] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 09/29/2020] [Accepted: 10/12/2020] [Indexed: 12/18/2022]
Abstract
Nonthermal plasma (NTP) is an advanced technology that has gained extensive attention because of its capacity for decontaminating food from both biological and chemical sources. Plasma-activated water (PAW), a product of NTP's reaction with water containing a rich diversity of highly reactive oxygen species (ROS) and reactive nitrogen species (RNS), is now being considered as the primary reactive chemical component in food decontamination. Despite exciting developments in this field recently, at present there is no comprehensive review specifically focusing on the comprehensive effects of PAW on food safety and quality. Although PAW applications in biological decontamination have been extensively evaluated, a complete analysis of the most recent developments in PAW technology (e.g., PAW combined with other treatments, and PAW applications in chemical degradation and as curing agents) is nevertheless lacking. Therefore, this review focuses on PAW applications for enhanced food safety (both biological and chemical safeties) according to the latest studies. Further, the subsequent effects on food quality (chemical, physical, and sensory properties) are discussed in detail. In addition, several recent trends of PAW developments, such as curing agents, thawing media, preservation of aquatic products, and the synergistic effects of PAW in combination with other traditional treatments, are also presented. Finally, this review outlines several limitations presented by PAW treatment, suggesting several future research directions and challenges that may hinder the translation of these technologies into real-life applications.
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Affiliation(s)
- Samuel Herianto
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Chia-Min Lin
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, 811, Taiwan
| | - Hsiu-Ling Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan, 701, Taiwan
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